High protein chickpea pasta with smoky lentils

Ingredients

• 2 tbsp Odysea olive oil
• 100g onion, finely chopped
• 4 garlic cloves, finely chopped
• 3 tsp mixed herbs
• 2 tbsp H&B tomato puree
• 100ml red wine
• 100g H&B walnuts, roughly chopped or pulsed into a coarse crumb
• 200g extra firm smoked tofu, crumbled
• 200ml Marigold vegetable stock
• 200ml H&B passata
• 2 tbsp balsamic vinegar
• 200g cooked beluga lentils
• 100g spinach
• 200g H&B chickpea pasta
• 20g parmesan cheese, finely grated to serve